For many years, Nigeria has shared its delicious cuisine with the world. Our party favorites such as Jollof rice, moi-moi and our authentic street foods such as suya.
As large and diverse as Nigeria is with its different cultural background and distinct cuisines. Suya is one food that every Nigerian is familiar with. Although originally made mostly by the northerners. We’ve all found ways to immerse ourselves in this rich spice mix by introducing it into our different cuisines.
The Suya Spice Mix is a combination of traditional Nigerian spices. Including some that are not very common in other parts of the world. As you continue reading you will get to know more about these spices.
I made my suya spice mix just the way my mama taught me and now you can make it too. Below are details of the ingredients that you might want to familiarise yourself with:
KuliKuli Balls – A common Nigerian snack made from roasted peanuts. The oils are extracted from the peanuts and the pulp is used to make this spicy snack.
Grains of Selim – A common spice in Nigeria also used in cooking soups, also common in other West African Country and also known as African Pepper, Hwentia (in Ghana) and Uneihnei (in my native language ‘Urhobo’ in Nigeria)
African Nutmeg (Calabash Nutmeg) – One Nigeria’s most widely used ingredients in spicing meals, also known as Erhe in Urhobo language Ehuru ofia (in Igbo language), Gujiya dan miya (in Hausa) and ariwo (in Yoruba)
Alligator Pepper – A pungent spice used in a lot of West African soups. Traditionally regarded as an expensive spice and is used in some cultural ceremonies.
Here’s the recipe:
This spice mixture is commonly used in making beef kebab but it also serves as an all-purpose seasoning for most meals, such as in sauces, rice dishes and barbecue.
Try it. Enjoy it.